Mmm...onions, mushrooms, beef, noodles, sour cream...Beef Stroganoff can definitely be described as a comfort food. Late May probably isn't the season for this rich dish but it just sounded good and I hadn't made it in years. I adapted this recipe from the old American Fannie Farmer Cookbook. They describe the dish as "tender beef in a tangy sauce".
For the beef selection, the recipe suggests tenderloin, which I couldn't find yesterday so I used beef steak tips. You can also use ground sirloin to cut costs. Cut the meat diagonally across the grain.
- 4 tablespoons butter
- 2 tablespoons minced yellow onion
- 1 pound beef tenderloin, cut in thin 1" x 1/2" strips
- 1 pound Crimini mushrooms, sliced
- 2 cups sour cream
- 1/3 cup white wine
- Dash of Worcestershire sauce
- 1 tablespoon flour
- Pinch of nutmeg
- Sea salt
- Freshly cracked black pepper
- 1/2 pound egg noodles for serving (or rice)
- In a large pot, bring water to boil for egg noodles and cook according to package directions. (Or prepare rice if preferred.)
- Meanwhile, melt 2 tablespoons of butter into a large heavy skillet. Add the onion and saute on low until transparent. Remove from pan and set aside.
- Turn the heat to medium high, add the beef, and cook until all sides are browned. Remove the beef and set aside with the onions.
- Add remaining butter to the skillet and white wine. Cook down for 5 minutes. Add mushrooms and satuee until softened, about 3 minutes.
- Whisk in the sour cream. Simmer over low heat. Season with Worcestershire, nutmeg, salt and pepper. Whisk in flour to thicken sauce.
- Add beef and onions back to the pan and simmer until warmed through.
- Serve over egg noodles or rice.